Ramen Noodle Salad

What Makes This Ramen Noodle Salad Such a Hit

There’s a lot to love about this salad! Here’s why it’s one of my favorites.

• The crunch factor. This salad features crispy cabbage, almonds, and ramen noodles. All that crunch adds a satisfying texture that makes this salad an awesome contrast to grilled meats and potluck staples.
• Make-ahead friendly. If you’re hosting a party or bringing something along with you, this dish is great for making ahead of time since cabbage stands up a lot better than lettuce to storage. (That’s why we love it for Creamy Coleslaw too!)
• Sweet, juicy mandarin oranges. Canned mandarin oranges aren’t a regular on my shopping list, but they are SO good in this salad, adding a mellow citrus flavor and a nice sweetness.

Ramen Noodle Salad:

• Cabbage – I use a combination of purple and green because it makes the salad more colorful, but you can use a single variety if you prefer. 
• Carrots – You can shred the carrots or cut them into matchsticks for a little more crunch.
• Green onions – For onion flavor without being overpowering.
• Cilantro – Adds a fresh, herbaceous note. Leave it out if you’re not a fan of the flavor.  
• Raw almonds – You can swap in sunflower seeds for a nut-free option.
• Ramen noodles – Dry and broken into pieces. Discard the seasoning packet—we don’t need it here!
• Mandarin oranges – Drain these well so they don’t add liquid to the salad.

Dressing:

• Rice wine vinegar – This is also labeled as rice vinegar, but it’s the same thing.
• Tamari – Soy sauce works as a substitute if that’s what you have on hand.
• Olive oil – Or avocado oil, if you prefer it.
• Honey – Rather than adding sugar, I like the natural sweetness of honey in this ramen salad. 
• Toasted sesame oil – This adds a nutty flavor to the dressing. 
• Garlic – Adds depth and savory flavor. 
• Sriracha – You can skip this or adjust the amount to make the salad more or less spicy.
• Salt – To season.

How to Make Ramen Noodle Salad

This potluck favorite is super easy to make! Here’s what you’ll need to do.

• Toast the ramen and nuts. Preheat your oven to 400°F. Spread the ramen pieces and almonds on a baking sheet and toast for 8 to 10 minutes. Cool.
• Make the dressing. Whisk the vinegar, tamari, olive oil, honey, toasted sesame oil, garlic, sriracha, and salt in a small bowl.  

• Assemble. Add the cabbage, carrots, green onions, cilantro, ramen, almonds, and mandarin oranges to a large bowl. Add the dressing, toss to coat, then serve.

Tips and Variations

These tips will help you make sure your ramen noodle salad turns out perfect!

• Finish just before serving. If you’re making this recipe in advance, I recommend adding the toasted ramen, almonds and oranges right before serving. This keeps the crunchy parts crunchy and helps keep the mandarin oranges intact.
• Add protein for a complete meal. Consider adding shredded or cubed chicken, cooked shrimp, or crispy tofu to make this salad a meal for a weeknight dinner. This Honey Garlic Grilled Shrimp would be amazing!
• Experiment with dressings. Try alternatives like Thai Peanut Sauce, Sesame Ginger Dressing, or a store-bought option.
• Try different add-ins. Edamame, sesame seeds, chopped peanuts, cucumbers, diced red bell pepper—there are so many ways you can put your own spin on this recipe!

What to Serve With Ramen Noodle Salad

Pair this ramen noodle salad with grilled proteins like my Thai Grilled Chicken Thighs or Chile Lime Grilled Salmon. It’s also great as a side dish for Asian-inspired recipes like Beef and Broccoli Stir Fry or Thai Vegetable Curry.

How to Store Leftovers

To store leftovers, transfer the ramen noodle salad into an airtight container and refrigerate for 2 to 3 days. The noodles will soften, giving you a different texture. Before serving again, toss the salad to redistribute the dressing.

More Salad Recipes

• Chopped Thai Chicken Salad
• Taco Salad Bowl
• Grilled Shrimp Caesar Salad
• Chicken Mango Avocado Salad